Because of its high protein content, quinoa flour helps to build structure in the dough, so it’s a very useful ingredient in gluten free baking. It has, however, an intensive, nutty, a little bittery flavour, therefore you should only use a small amount at a time. This flour is best to use for doughs with nuts or cinnamon.
It is not easy to buy quinoa flour where I live. Quinoa seeds, however can be found at many shops, so I usually buy seeds and make the flour by myself. It is not complicated, but takes some time, because prior to make the flour, we have to rinse and dry quinoa. This is to remove its natural coating called saponin, for this can make it taste bitter.
Homemade quinoa flour will be less finer than store–bought flour, because we can’t grind it as fine as in a mill.
- Preheat the oven to 50 °C (122 °F), and set it to fan mode. Line a flat baking tray with baking parchment.
- Place the quinoa in a strainer and rinse until there is no foam on the seeds.
- Drain it by shaking the strainer a few times.
- Spread the seeds out evenly on the baking parchment.
- Place the oven rack in the middle position. When the oven is heated, place the tray on the rack. It takes about 60 minutes for the seeds to dry out. After 30 minutes, stir the quinoa so that the seeds won’t stick to the baking parchment.
- When the seeds dried out, remove the tray from the oven, and let the quinoa cool.
- Place the cooled quinoa in a coffee grinder and grind until it’s a fine powder.
It is best to store quinoa and quinoa flour in the fridge for they may go rancid quickly.